Leftovers this evening made up into a pasta sauce.
Leftover ingredients: peppers, beef and onions from last night. Remainder of raw onion not used
Pantry ingredients: spices, canned tomatoes, penne pasta, garlic, olive oil
Refrigerator ingredients: tomato paste, parmesan cheese
Freezer ingredients: cubes of home made beef stock
Chop raw onion into rough dice, smash and mince garlic. Soften in olive oil.
Rough chop leftover onions and peppers into bite size pieces. Add to hot skillet with onions, garlic and olive oil. Stir until warmed through.
Add canned tomatoes, chopped rosemary, dried oregano, dried basil. Thicken slightly with small amount of tomato paste (1 – 2 tbsp). Toss in 4 frozen cubes of fresh beef stock. Bring to a simmer.
Cover and simmer for 20 minutes.
Uncover, taste and season with salt and pepper.
Lower heat and leave uncovered while bringing water to a boil and cooking pasta.
Mix cooked pasta and sauce, serve with grated parmesan and a nice syrah.